Name: Black Roast
Prep time: 26 h
Total time: 26 h
Yield: Serves 4
Cuisine: Spanish
Ingredients: 15 g Worcestershire sauce; 100 g dry white wine; salt and freshly ground black pepper; 75 g brown stock; 75 g onion, peeled and finely chopped; 10 g freeze-dried corn kernels; 100 g short-grain white rice; 2 g cumin seeds; 15 g raw sugar, grated; 4 shallots, peeled and sliced; 150 g yucca, peeled and chopped; 15 g canola oil; water; 15 g plain flour; 1 bay leaf; juice of 1 lemon; oil, for frying; 30 g Worcestershire sauce; 1 clove garlic, peeled and minced; 40 g carrots, peeled and chopped; 100 g semolina, to coat; 50 g red bell pepper, finely chopped; extra-virgin olive oil; 50 g green bell pepper, finely chopped; 100 g diced mango; 4 fresh figs, quartered; 20% brine; 500 g Simmental top round veal, trimmed and trussed

Preparation info

Serves
4

Difficulty
Complex
Ready in
26 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

To brine the meat

500 g Simmental top round veal, trimmed and trussed
20% brine

Method

Step 1: Place the veal into a bowl and cover with the brine. Leave in the fridge for 24 hours.

Step 2: For the marinade, preheat a water bath to 53°C. Remove the veal from the brine and pat dry with kitchen paper. Place into a sous-vide bag along with the chopped vegetables, win